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In today’s culinary world, plant-based dishes are gaining immense popularity, not just for their ethical considerations but also for their remarkable flavors and health benefits. One such dish that perfectly embodies this trend is the Creamy Vegan Mushroom Sauce Pasta. This recipe is an enticing blend of rich, earthy flavors and creamy textures that will satisfy even the most discerning palates. Whether you are a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this dish is sure to impress.

Creamy Vegan Mushroom Sauce Pasta

Indulge in the rich flavors of Creamy Vegan Mushroom Sauce Pasta, a delightful dish perfect for anyone exploring plant-based meals. Combining savory mushrooms, creamy coconut milk, and aromatic herbs, this recipe is quick to prepare, making it an ideal weeknight dinner. Packed with nutrition and bursting with taste, this pasta is sure to impress whether you're a dedicated vegan or simply looking to enjoy a wholesome meal. Discover how easy it is to create this delicious and satisfying dish!
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Ingredients
  

300 grams of pasta (fettuccine, spaghetti, or your choice)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

300 grams mixed mushrooms (cremini, shiitake, and oyster), sliced

1 cup vegetable broth

1 cup canned coconut milk (full-fat for creaminess)

2 tablespoons nutritional yeast

1 tablespoon soy sauce or tamari

1 tablespoon lemon juice

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until they become translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the mushrooms are soft and have released their moisture.

        Make the Sauce: Pour in the vegetable broth and bring to a simmer. Stir in the coconut milk, nutritional yeast, soy sauce, lemon juice, thyme, salt, and pepper. Allow the sauce to simmer for about 5-7 minutes, letting it thicken slightly.

          Combine Pasta and Sauce: Carefully add the cooked pasta to the skillet with the creamy mushroom sauce. Toss everything together, adding reserved pasta water a little at a time if you need to loosen the sauce. Taste and adjust seasonings as necessary.

            Serve: Plate the pasta and top with chopped fresh parsley for garnish. Optionally, sprinkle with extra nutritional yeast or cracked pepper before serving. Enjoy your creamy vegan mushroom sauce pasta!

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings